Chops with Amber Rice
Yield
6 servingsPrep
30 minCook
45 minReady
75 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
3/4 inch thick |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
rice
uncooked |
|
| 1 ½ | cups |
orange juice
|
|
| ½ | cup |
water
|
|
| ½ | teaspoon |
salt
|
|
| 1 | can |
soup, cream of cheddar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
3/4 inch thick |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
rice
uncooked |
|
| 355 | ml |
orange juice
|
|
| 118 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 1 | can |
soup, cream of cheddar
|
*
|
Directions
In skillet, brown pork chops on both sides.
Season with salt and pepper.
Place uncooked rice in a 10x12 inch baking dish .
Combine orange juice, water and ½ teaspoon salt; pour over rice.
Arrange browned pork chops on top.
Spread soup over all.
Cover and bake in 350℉ (180℃) F oven for 45 minutes.
Uncover and bake an additional 10 minutes.
